Zubereitung

1. 1

   Cut the pork tenderloin into medallions about three centimetres thick, press them lightly flat and season with salt and pepper.

2. 2

   Heat the oil in a pan until hot and sear the medallions for about three minutes on each side until golden. Remove and keep warm.

3. 3

   Slice the onion and mushrooms and fry them hard in the pan juices until the mushrooms take on colour.

4. 4

   Deglaze with the stock, pour in the cream and let it reduce for a few minutes to a silky sauce. Season to taste.

5. 5

   Return the medallions and their juices to the sauce, warm through briefly and sprinkle with chopped parsley.